Simple homemade chile enchilada sauce and sunny side up eggs make chilaquiles one of the quickest Mexican breakfast recipes to make at home!
Course Breakfast
Cuisine Mexican
Keyword chilaquiles, enchilada sauce
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 870kcal
Ingredients
For the Chilaquiles:
2tablespoonscanola oil
4largeeggs
1 ½cupsancho-enchilada sauce, (recipe below), or your favorite canned enchilada sauce
2cupstortilla chips
¼cupdiced red onion
2tablespoonschopped fresh cilantro
2-3radishes, thinly sliced
queso fresco cheese, crumbled
1avocado, diced or sliced
1lime, cut into wedges
For the Ancho-Enchilada Sauce:
2cupshot water
4dried Ancho chiles, stemmed and deseeded
¾sweet onion, roughly chopped
1 15-ouncecan fire-roasted tomatoes
4clovesgarlic, smashed
1tablespoonhoney
2 ½teaspoonskosher salt
Instructions
To Make the Ancho Enchilada Sauce:
In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the remaining sauce ingredients and blend on high until smooth. This makes 4 cups and can be made in advance and stored covered in the fridge.
To Make the Chilaquiles:
Heat a non-stick skillet over medium-low heat with the canola oil. Crack the eggs into the skillet and pull the whites into the eggs as you do. Cook on medium-low, and as the whites begin to set, spoon the oil over the whites until cooked through. Move the pan from the heat and set aside.
Heat a 10-inch cast iron skillet over medium-high heat. Add the Ancho-Enchilada sauce to the skillet to heat it, then add the chips, tossing to coat evenly in the sauce. Add more sauce if needed and cook for 1 to 2 minutes to slightly soften. Remove from the heat.
Top with the eggs and garnish with the red onion, radishes, avocado, lime, and queso fresco cheese, season with salt, and serve family-style straight out of the pan.
Notes
This breakfast skillet is meant to be served family style. Serve with sour cream or plain Greek yogurt with plenty of sliced avocado and cilantro with a squeeze of lime for extra morning zing.
If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week.